Chicken and Spinach Pasta


2 tablespoons olive oil

1 pound boneless skinless chicken breasts, cut into 1" pieces

1 teaspoon Italian seasoning

salt and pepper to taste

1 cup onion, diced

1 teaspoon garlic, crushed and chopped

2 1/2 cups chicken broth

1 can (14.5 ounce) diced tomatoes

2-1/2 cups uncooked, dry (uncooked) penne pasta

1/2 teaspoon crushed red pepper or to taste

1/2 cup half and half

1 cup mozzarella cheese, shredded

1 (5 ounce) bag, chopped spinach

1/4 cup Parmesan cheese, grated

Add olive oil to a skillet and cook chicken over medium heat, stirring frequently.

Sprinkle in Italian seasoning, salt, pepper, and continue cooking for 3 or 4 minutes until chicken is completely cooked.

Transfer chicken to a plate and cover to keep warm.

Add remaining olive oil to pan and add onions, then cook for 2 or 3 minutes, until softened and lightly browned.

Add garlic and cook until fragrant.

Add broth, tomatoes, pasta, crushed red pepper, salt and pepper and stir to combine.

Stir in chicken and bring to a boil, cover skillet, and reduce heat to medium-low.

Simmer until pasta is tender, 15 minutes.

Stir in half and half, mozzarella and simmer until warmed through and cheese is melted.

Remove skillet from heat and stir in fresh spinach until it wilts from heat.

Top with Parmesan and serve.
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